Chocolate Zucchini Bread
This chocolate zucchini bread is a wonderful way to use the best vegetables of the season! Fresh grated zucchini from the garden keeps this quick bread recipe soft and moist.
Ingredients
- 2 large Eggs
- 1/2 cup Brown Sugar
- 1 cup Flour
- 1/2 cup Sugar
- 1/4 cup Unsalted Butter (melted and cooled)
- 1/4 cup Oil (canola, vegetable, or coconut)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Unsweetened Cocoa Powder
- 1/4 teaspoon Baking Powder
- 1 teaspoon Vanilla
- 1 1/2 cups Grated Zucchini * (tightly packed)
- 3/4 - 1 cup Chocolate Chips (semi-sweet or milk chocolate)
Instructions
First, preheat the oven to 350 degrees. Spray a 9 x 5 (or 8 x 4) pan with non-stick cooking spray. Put aside.
Then, in a medium bowl, whisk together the melted butter, oil, brown sugar and sugar until completely dissolved. Stir in eggs and vanilla and whisk well.
Add the zucchini (see notes on transferring zucchini with a paper towel to absorb some of the moisture) in a bowl and stir.
Stir in flour, cocoa powder, baking soda, baking powder and salt. Stir in 1/2 cup of chocolate chips. Reserve the remaining chocolate chips to sprinkle on top.
Pour the dough into the prepared bread pan. Sprinkle the top with the rest of the chocolate chips. Bake 45 to 55 minutes or until a toothpick comes out clean. Check after 30 minutes, if this is done too much on the sides of the bread, lightly place aluminum foil on top to allow the center to cook completely.
The bread may take longer to bake once the aluminum foil is placed on the chocolate zucchini bread.
Set aside to cool for at least 15-20 minutes. Let cool before slicing. Serve with sweet cream butter or chocolate and hazelnut spread.
Happy Cooking Time.
